Description
This Skillet Chicken Pot Pie with Parmesan Herb Butter Biscuits is a comforting, hearty one-pan meal perfect for cozy dinners. Tender chunks of chicken and fresh vegetables are simmered in a creamy, herb-infused sauce and topped with flaky, buttery biscuits sprinkled with Parmesan and fragrant herbs. Ready in just 50 minutes, it combines classic flavors with a convenient skillet-to-oven cooking method for a satisfying homemade meal.
Ingredients
Scale
For the Chicken Pot Pie:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil, plus more as needed
- 1 medium yellow onion, chopped
- 3 large carrots, chopped
- 3 stalks celery, chopped
- 1 leek, cleaned and thinly sliced
- ½ cup frozen peas
- 6 cloves garlic, minced (or 1 tablespoon garlic paste)
- 2 heaping cups cooked and shredded chicken
- ¼ cup all-purpose flour (see notes for gluten-free option)
- 2 cups chicken broth
- 3 sprigs fresh thyme, de-stemmed
- 3 sprigs fresh rosemary, de-stemmed
- 2 teaspoons Creole Cajun seasoning (homemade or store-bought)
- ¾ cup heavy whipping cream
For the Parmesan Herb Butter Biscuits:
- 1 (8-count) can refrigerated biscuits (Southern-style preferred)
- 4 tablespoons unsalted butter, melted
- ¼ cup freshly grated Parmesan cheese
- 2 sprigs fresh thyme, de-stemmed
- 2 sprigs fresh rosemary, de-stemmed and roughly chopped
Instructions
- Preheat and Sauté Vegetables: Preheat your oven to 375°F (190°C). In a large, oven-safe skillet, heat 2 tablespoons butter and 1 tablespoon olive oil over medium-high heat. Add the chopped onion, carrots, celery, leeks, and frozen peas. Sauté the vegetables until they are tender, which should take about 5-7 minutes.
- Add Chicken and Flour: Reduce heat to medium. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the cooked, shredded chicken. Sprinkle the all-purpose flour evenly over the mixture and cook for 1-2 minutes to eliminate the raw flour taste and help thicken the sauce.
- Make Sauce: Gradually pour in the chicken broth while stirring to scrape up any browned bits from the skillet bottom. Bring to a simmer and let it thicken slightly, about 3-5 minutes. Add the fresh thyme and rosemary sprigs along with 2 teaspoons of Creole Cajun seasoning, stirring to incorporate. Pour in the heavy whipping cream and cook, stirring frequently, until the sauce is thick and creamy. Remove the skillet from the heat.
- Top with Biscuits: Arrange the refrigerated biscuits evenly over the creamy chicken and vegetable mixture in the skillet. In a small bowl, mix the melted butter, freshly grated Parmesan cheese, de-stemmed thyme, and chopped rosemary. Brush about half of this Parmesan herb butter generously over the tops of the biscuits.
- Bake: Place the skillet in the preheated oven. Bake the combined dish for 15-20 minutes, or until the biscuits are golden brown and cooked through.
- Serve: Remove the skillet from the oven. Brush the biscuits with the remaining Parmesan herb butter for an extra burst of flavor and shine. Serve immediately while warm and enjoy your homemade skillet chicken pot pie with a flavorful biscuit topping.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for thickening sauces.
- Cooked shredded chicken can be prepared ahead by roasting, poaching, or using leftover rotisserie chicken.
- If desired, homemade biscuits can be used instead of refrigerated ones for a fresher biscuit topping.
- Adjust the Creole Cajun seasoning to taste or substitute with your favorite seasoning blend.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: American Southern
